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HONEY ROASTED ALMONDS:.
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Preheat oven to 350 degrees F. Cover baking sheet w aluminum foil (dull side up).
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Roast almonds for 10mins (or until browned).
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While almonds are roasting, mix sugar, salt & cinnamon in a small bowl.
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Allow almonds to cool completely.
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Once cooled, use a food processor to chop the nuts relatively small.
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Next, heat a saucepan on medium - medium/low heat.
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Add the water, canola oil, & honey, whisking constantly until it comes to a boil.
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Once boiling, add almonds & stir constantly until liquid has been completely absorbed into them.
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(Approx 5mins).
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Add dry mixture & stir until sugar as caramelized (approx 1.5mins).
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Spread finished almonds onto aluminum foil & allow to cool.
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HONEY ZUCCHINI ALMOND CUPCAKES:.
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Preheat Oven to 350 degrees F. Line muffin tin with liners.
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In a large bowl, beat the eggs, sugar, and canola oil.
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Add orange juice, honey, and almond extract & continue beating.
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In a separate bowl, combine flour, cinnamon, baking powder, baking soda, salt, gloves, and ginger.
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Mix them together real well!
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Gradually add dry ingredients to wet ingredients.
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Mix well.
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Add shredded zucchini.
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Stir until fully incorporated.
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Add honey roasted almonds.
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Stir until fully incorporated.
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Fill liners 2/3 - 3/4 full.
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Bake 18-22mins (once a toothpick comes out clean, you're good to go!
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).
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Allow to cool in pan for 10mins, then move cupcakes to cooling rack.
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DARK CHOCOLATE BUTTERCREAM FROSTING:.
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Cream butter for a few mins, using the paddle attachment of a mixer on medium speed.
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In a small separate bowl, stir together the confectioners sugar, dark cocoa powder, & cocoa powder.
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Sift the dry mixture over the butter and mix on the lowest speed until dry ingredients are absorbed by the butter.
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Add almond extract, salt, and heavy cream, & beat on medium speed for approx 3mins.
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Control yourself to putting the frosting on the cooled cupcakes rather than eating all of the frosting right out of the bowl, like you're tempted to do :).
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Optional: Take the leftover honey roasted almonds & garnish the frosted cupcakes.
